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This Southern Candied Yams Recipe is made from scratch with fresh orange-fleshed sweet potatoes, no canned yams or parboiling required. The tender slices bake in a buttery brown sugar and orange glaze before being finished with toasted mini marshmallows and crunchy pecans.
They’re warmly spiced, sticky, and sweet without being overwhelmingly sugary. Serve them for Thanksgiving, Christmas, Easter, or a cozy Sunday dinner.
Table of Contents
- Kellie’s Note Yam On It
- Why You’ll Love This Candied Yams Recipe
- Ingredients For Candied Yams
- How to Make Candied Yams
- Tips for the Best Candied Yams
- Variations and Substitutions
- What are Candied Yams
- Are Yams and Sweet Potatoes the Same?
- What to Serve with Candied Yams
- Can I Make Candied Yams Ahead of Time?
- Storage, Reheating, and Freezing
- More Easy Holiday Side Dish Ideas
- Southern Candied Yams Recipe
Kellie’s Note
Yam On It
Memories of Thanksgiving when I was growing up always had a casserole dish stuffed to the brim with toasted marshmallows. It wasn’t until you dug a spoon into it that you even knew what was beneath that toasty cloud of sweetness. For all we knew, it could have been s’mores dip!
But, sure enough, when you pulled that spoon out of the dish it was loaded with gooey, sticky yams coated in a thick blanket of toasted marshmallow. For some, it was heaven, for me, much too sweet. I always reached for the Sweet Potato Casserole which was more of a soufflé than a casserole. I still shun that overly sweet candied yam casserole but that doesn’t mean I skip the yams completely.
That memory inspired me to create a less-cloyingly sweet candied yams recipe made with fresh sweet potatoes, a buttery orange glaze, and just enough marshmallows and pecans to make every bite feel special.
Why You’ll Love This Candied Yams Recipe
- Made with fresh sweet potatoes: Fresh potatoes give the dish a better texture and less processed sweetness than canned yams.
- No parboiling required: The potatoes soften directly in the oven, so there’s no extra pot to wash.
- Balanced, buttery glaze: Brown sugar, granulated sugar, orange juice, and warm spices create a rich glaze without masking the flavor of the sweet potatoes.
- Two classic toppings: Toasted marshmallows add gooey sweetness while pecans add a buttery crunch.
- Easy to make ahead: Prepare the yam base in advance and add the toppings when you reheat it.
- Perfect for holidays: It pairs beautifully with turkey, ham, roast beef, and other classic holiday dishes.
Ingredients For Candied Yams
- Orange-fleshed sweet potatoes: Choose firm potatoes with smooth reddish-brown skin and no soft, wrinkled, or mushy spots. These are often labeled “yams” in U.S. grocery stores.
- Salted butter: Adds richness and helps balance the sweetness. When using unsalted butter, add an extra ¼ teaspoon of kosher salt.
- Granulated sugar: Creates the classic candy-like glaze.
- Brown sugar: Adds deeper caramel and molasses flavor.
- Cinnamon, nutmeg, and ginger: Give the glaze its warm holiday flavor.
- Kosher salt: Balances the sugar and prevents the dish from tasting flat.
- Orange juice: Adds brightness and cuts through the richness of the butter and sugar.
- Mini marshmallows: Create a lightly toasted, gooey topping.
- Chopped pecans: Add crunch and a buttery, nutty finish. Leave them off for a nut-free version.
- Nonstick cooking spray or softened butter: Prevents the potatoes and glaze from sticking to the baking dish.
See the recipe card below for the complete ingredient amounts and instructions.
How to Make Candied Yams
- Prepare the oven and dish. Preheat the oven to 350°F. Coat a 2-quart glass or ceramic baking dish with nonstick cooking spray or softened butter.
- Slice the sweet potatoes. Peel the potatoes. Cut them into even ½-inch rounds. Arrange the slices in the prepared baking dish.
- Make the glaze. Add the butter, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, and orange juice to a small saucepan. Heat until the butter melts and the mixture reaches a gentle boil. Stir until combined, then remove the saucepan from the heat.
- Coat the potatoes. Pour the warm glaze over the sweet potatoes. Toss gently to coat the slices. The potatoes will not be completely covered at this point. They will release moisture and become more evenly coated as they bake.
- Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Stir and continue baking. Carefully remove the foil. Gently turn the sweet potatoes in the glaze. Cover again and bake for another 30 minutes.
- Check for doneness. Uncover the dish and gently stir again. A fork should slide into the center of a slice with little resistance. The potatoes should be tender but still hold their shape.
- Add the toppings. Sprinkle the mini marshmallows and chopped pecans over the potatoes. Bake uncovered for 10–15 minutes, until the marshmallows are golden and the glaze coats the potato slices.
- Rest and serve. Let the candied yams rest for 5–10 minutes. Serve warm.
Tips for the Best Candied Yams
- Keep the slices even. Cut each sweet potato round approximately ½ inch thick so every slice cooks at the same rate.
- Use similarly sized potatoes. This gives you more uniform rounds and prevents some pieces from becoming mushy while others remain firm.
- Use a glass or ceramic baking dish. These materials heat more gently than metal and reduce the chance of scorching the sugar around the edges.
- Cover the dish tightly. The foil traps steam and softens the potatoes without boiling them first.
- Stir gently. Once the slices begin to soften, use a wide spatula and a light hand so they do not break apart.
- Check the potatoes, not just the clock. They are ready when a fork slides into the center easily but the slices still hold their shape.
- Thicken a thin glaze. When the potatoes are tender but the glaze still looks watery, bake uncovered for another 5–10 minutes before adding the toppings.
- Add the toppings near the end. Marshmallows and pecans can burn if they are added too early.
- Let the dish rest. The glaze will thicken slightly as the candied yams sit for 5–10 minutes.
Variations and Substitutions
- Marshmallows only: Omit the pecans for a soft, gooey topping.
- Pecans only: Leave off the marshmallows for a less-sweet, crunchy finish.
- Nut-free: Omit the pecans entirely.
- Walnuts: Replace the pecans with an equal amount of chopped walnuts.
- All brown sugar: Replace the granulated sugar with additional brown sugar for a deeper caramel flavor.
- Extra orange: Add 1 teaspoon of finely grated orange zest to the glaze.
- Vanilla-orange: Stir 1 teaspoon of vanilla extract into the glaze after removing the saucepan from the heat.
- Extra-spiced: Add a small pinch of ground cloves or allspice.
- Maple variation: Replace a portion of the granulated sugar with pure maple syrup only after confirming the amount in a recipe test, since added liquid may affect the consistency of the glaze.
- Unsalted butter: Use unsalted butter and increase the kosher salt by ¼ teaspoon.
What are Candied Yams
Candied yams are a traditional side dish made by cooking sweet potatoes in a rich glaze of butter, sugar, and warm spices. Although the name says “yams,” most versions in the United States are made with orange-fleshed sweet potatoes.
In this recipe, the potatoes bake directly in a cinnamon, nutmeg, ginger, brown sugar, and orange glaze. Mini marshmallows and pecans are added near the end so the topping becomes golden, gooey, and lightly crisp without burning.
The result is a sweet holiday side dish with tender potato slices and a glossy, buttery sauce.
Are Yams and Sweet Potatoes the Same?
Not technically. True yams are starchy root vegetables with rough, bark-like skin and pale flesh. They are different from sweet potatoes and can be difficult to find in an average U.S. grocery store.
The orange-fleshed sweet potatoes commonly sold as “yams” in the United States are what you need for this recipe. Look for firm potatoes with smooth reddish-brown skin and bright orange flesh.
Although the dish is traditionally called candied yams, it is most often made with orange sweet potatoes in the United States. You may also see it called candied sweet potatoes.
What to Serve with Candied Yams
Candied yams are a classic holiday side dish for:
- Roast turkey
- Spiral ham
- Roasted chicken
- Prime rib
- Beef tenderloin
- Pork tenderloin
- Smothered pork chops
The sweet orange-and-brown-sugar glaze is especially good alongside salty, smoky, or herb-seasoned main dishes.
Can I Make Candied Yams Ahead of Time?
Yes. For the best topping texture, bake the sweet potatoes and glaze without the marshmallows and pecans up to two days ahead.
- Let the baked yam base cool completely.
- Cover the baking dish and refrigerate.
- Reheat it covered at 350°F until warmed through.
- Add the marshmallows and pecans during the final 10–15 minutes.
Preparing the Raw Potatoes Ahead
The sweet potatoes can be peeled and sliced one day ahead.
- Place the slices in an airtight container.
- Cover them completely with cold water.
- Refrigerate overnight.
- Drain and pat them completely dry before assembling the recipe.
Keeping the cut potatoes submerged helps prevent discoloration.
Storage, Reheating, and Freezing
How to Store Candied Yams
- Let the leftovers cool.
- Transfer them to an airtight container or cover the baking dish tightly.
- Refrigerate for up to four days.
How to Reheat Candied Yams
Oven:
- Transfer the yams to an oven-safe dish.
- Cover with foil.
- Reheat at 350°F for approximately 15–20 minutes, or until warm.
Microwave:
- Place an individual serving on a microwave-safe plate.
- Heat in 30-second intervals until warmed through.
The marshmallows will be softer after refrigeration. Add a few fresh marshmallows during oven reheating when you want to refresh the topping.
Can You Freeze Candied Yams?
Candied yams can be frozen, but the sweet potatoes may have a softer texture after thawing.
For the best result:
- Freeze the cooked sweet potatoes and glaze without the marshmallow and pecan topping.
- Store in a freezer-safe container.
- Freeze for up to three months.
- Thaw overnight in the refrigerator.
- Reheat covered, then add fresh marshmallows and pecans near the end.
More Easy Holiday Side Dish Ideas
- This super easy Sweet Potato Casserole is sinfully amazing!
- The BEST EVER Mashed Potatoes are sure to be a hit.
- Green Beans Almondine are a classic that’s ready in a flash.
- Got a spare yam? Make these Stuffed Sweet Potatoes….because it’s really just a sweet potato anyway.
- The Best Green Bean Casserole
- Corn Pudding
Want to see what else we’re cooking up this season? Follow us on Instagram!
Southern Candied Yams Recipe
Equipment
- 2-quart glass or ceramic baking dish
- Small saucepan
- aluminum foil
- Sharp chef’s knife or mandoline
- Wide spatula or serving spoon
Ingredients
- 5 medium orange-fleshed sweet potatoes, often labeled yams, peeled and cut into ½-inch rounds
- Nonstick cooking spray or softened butter, for greasing the baking dish
- 8 tablespoons salted butter
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 tablespoon fresh orange juice
- ½ cup mini marshmallows, optional
- ½ cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Coat a 2-quart glass or ceramic baking dish with nonstick cooking spray or softened butter.
- Peel the sweet potatoes and cut them into even ½-inch rounds. Arrange the slices in the prepared baking dish.
- Add the butter, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, and orange juice to a small saucepan.
- Heat the mixture over medium heat until the butter melts and the glaze reaches a gentle boil. Stir to combine, then remove it from the heat.
- Pour the warm glaze over the sweet potatoes. Toss gently to coat. The slices will not be completely covered at this point.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Carefully remove the foil and gently turn the sweet potatoes in the glaze. Cover again and bake for another 30 minutes.
- Uncover the dish and check the potatoes with a fork. They should be tender but still hold their shape. When necessary, cover and bake for another 5–10 minutes.
- Gently turn the potatoes in the glaze. Sprinkle the marshmallows and pecans evenly over the top.
- Bake uncovered for 10–15 minutes, until the marshmallows are golden and the glaze coats the potato slices.
- Let the candied yams rest for 5–10 minutes before serving.
Video
Notes
- Choosing the potatoes: Use orange-fleshed sweet potatoes, which are often labeled yams in U.S. grocery stores.
- Even cooking: Cut the potatoes into uniform ½-inch slices.
- Unsalted butter: When using unsalted butter, add an additional ¼ teaspoon of kosher salt.
- Make ahead: Bake the potato-and-glaze base without the toppings up to two days in advance. Refrigerate, reheat covered at 350°F, and add the marshmallows and pecans during the final 10–15 minutes.
- Preparing raw potatoes ahead: Submerge peeled and sliced potatoes in cold water and refrigerate for up to one day. Drain and pat completely dry before using.
- Storage: Refrigerate leftovers in an airtight container for up to four days.
- Reheating: Reheat covered at 350°F for 15–20 minutes. Microwave individual servings in 30-second intervals.
- Thin glaze: Bake uncovered for another 5–10 minutes, then allow the dish to rest before serving.
- Nut-free: Omit the pecans.
- Without marshmallows: Omit the marshmallows and continue baking until the glaze is glossy and thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made them! They were incredible! Seriously delicious. I love not having to bother parboiling the sweet potatoes on the stove-totally unnecessary extra step! Not going to lie I did make a few changes: I reduced the brown sugar to a quarter of a cup, added a quarter cup real maple syrup, fresh grated ginger, added orange zest, a tablespoon of Grand Marnier and a teaspoon of vanilla after cooking the syrup. I love your recipe but just wanted to “blend” some things that I liked about other recipes. The Grand Marnier is next level! Yum
thank you so much for your comment and recipe additions!
Do you think I could make the sauce stovetop and then transfer everything to the crockpot to cook? My oven is fully booked for thanksgiving so I’m forced to get creative. If you have any recommendations please tell me!
Yes! You could definitely finish it in the crockpot, it’s a great way to maximize space on the cooktop.
Can I use Sunny D for the OJ? Or does it need to be like, legit orange juice?
I would use real orange juice. Sunny D may work but it is definitely less orange flavor than real orange juice.
Omg these are amazing! I’ll start off by saying I am not a fan of sweet potatoes! We did a collaborative Thanksgiving this year and someone made these, I tried them and fell in love! Lol I asked her for the recipe and she sent me your link! I made them again a few days later and I am making them for Christmas eve dinner too! Thank you for the wonderful recipe!
You’re so very welcome! I’m so happy you like them…..I’m not a fan of sweet potatoes either. Ha ha ha!!! But I’ll eat these all day long. Merry Christmas!
Delicious!! Made it for Thanksgiving and everyone loved it.
Thank you! I’m so happy you liked it!
OMG! Thank you for your wonderful recipe! My boyfriend, from the south, said “these are the best candied yams he’s ever eaten!” I’ve never made them before and was excited with his truthful response! I was so very excited and pleased as they were made with LOVE ❤️
Ahhhh, that makes me so happy! I’m thrilled that they got the southerner’s stamp of approval. Thank you for your comment!